During World War II, the typical home could find the components for War Cake. fantastic when whipped cream is added!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 30 |
| Yield: | 2 – 9×5 inch loaves |
Ingredients
- 3 cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 cups white sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
- 3 eggs, beaten
- 1 cup vegetable oil
- 2 cups mashed very ripe banana
- 1 (8 ounce) can crushed pineapple, drained
- 2 teaspoons vanilla extract
- 1 cup flaked coconut
- 1 cup maraschino cherries, diced
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans.
- In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts
| Calories | 234 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 115 mg |
| Sugars | 17 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Made one loaf with cherries and one without. Both were delicious! Will definitely make again. Very moist and flavorful.
Came out perfectly and everyone loved it. This will be my go-to banana bread recipe from now on! Only changes I made were to replace the two cups of sugar with 3/4 cup white sugar and 3/4 cup brown sugar. I used bread flour since it was what I had available.
It was the best no changes yummy
I’ve made this Hawaiian banana bread many, many times because it’s the most delicious banana bread I’ve ever made. I leave the cherries out, but that’s the only thing I do differently. Thank you for such a delicious recipe!
Takes your tastebuds to a Aloha dream ❤️ I went along with others suggestions, used 1c white sugar & 1c brown sugar. I also did ½c melted unsalted butter & ½c oil. I added 1 tsp almond extract + 2 tsp vanilla extract, & pre-toasted the shredded coconut (extra chop the coconut so it’s finer) & I pretoasted the chopped macadamia nuts (the Hawaii state nut). ★ pre-toasting coconut & any nuts adds a more true deliciously nutty flavor to all your recipes! Also, I added Glaze to the top ! ABSOLUTELY DELICIOUS!!
The fire station is smelling amazing! I’m on duty and had a few minutes to whip this up! I used the exact recipe (3 ripe bananas) and it filled 3 of the foil bread pans! Everyone is super impressed! Thank you!
Excellent, Wouldn’t change a thing. Ate a half a loaf in one sitting by myself. Will be making this again soon!
My daughter introduced me to this banana nut bread and it’s by far my favorite. Easy to make, very moist and absolutely delicious!
I didn’t put the cherries in it, and used pecans instead, added some clove and nutmeg as well. Also, when the loaves were hot out of the oven I used to leftover pineapple juice to pour over the top to moisten the top of the loaves. It was incredibly good! Overall the recipe cooked well and I enjoyed it!
Well deserved rating!! I followed the suggestions and only used 1/2 cup of vegetable oil and replaced the other half with unsweetened apple sauce to cut the fat. I also substituted 1 cup of white sugar for brown sugar. Lastly, I only used 1/2 cup of cocoa nut flakes, which was coco-nutty enough. It would’ve been too fibrous otherwise. Do NOT add more or less fruit, everything as is has the perfect balance. I would add a light glaze for presentation.
This is my second time making this recipe! It truly is moist and delicious! Only made slight variations to the ingredients, but it still came out amazing. Instead of 2 cups of white sugar, I replaced with 1 cup of light brown sugar. I didn’t have cherries so I subbed died cranberries (so so good)??. Everything else I followed the recipe to the letter and everything tasted and blended well. This recipe has definitely been saved as a favorite!
The best one I ever made.
Hi when I made the recipe I used 6 bananas as online sites say 3 mashed bananas per cup. Not sure if that is true. And I used monk fruit sugar substitute. The bread game out very gooey and looked undercooked in the middle and dense.
Moist, great flavor. Use quarter to half less sugar
I will bake this again, and again, and again. Moist, delicious, and didn’t change a thing.
Came out great. I used 4 mini loaf dark pans. It only took 40 min in my convection bake oven. Anyway I used one cup of coconut sugar instead of the 2 cups of white. I felt the ingredients have enough sugar on their own. Also substituted 20 percent coconut flour along with 80 percent regular flour.
Was absolutely a crowd pleaser, they simply began to dissappear!
LOVED THIS. So good and so unique! I made muffins out of this, as well as bread. Saving this one for the file for sure!
So so so good. It’s our new favorite. The only thing I would do is add more cherries, everything else was prefect.
Loved this recipe! Even my husband who is not crazy about banana bread loved it. The only change I made was 1 1/2 cups sugar because I always cut back on sugar in recipes. This is going to make great gifts for the holidays!
This was the best banana bread I have ever made. I didnt have nuts. Making again in mini cake pans to give for Christmas.